Sam Choy's Polynesian Kitchen by Sam Choy
More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines

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Synopsis

With several acclaimed cookbooks to his credit, Sam Choy, already Hawaii's most recognized chef, is a rising star on the Mainland as well. Sam's newest book is the first major collection of recipes focusing on the islands of the South Pacific. Forget pupu platters and silly drinks -- these high-flavor, low-fuss dishes, drawn from Sam's own travels through Polynesia, represent the islands eclectic cuisine, which borrows techniques and tastes from Europe, China, and India, but is unique unto itself. From Coconut Lemongrass Baby Back Ribs and Pacific Gazpacho with Baby Shrimp to Cinnamon Chicken and Tahitian Nioise Salad, Sam's penchant for fresh and simple-to-make food shines through each winning recipe. Sixteen pages of beautiful photographs, his lively commentary, and an innovative, colorful design will inspire cooks of all skill levels to try this wonderfully flavorful and underappreciated cuisine.
 

About Sam Choy

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Choy learned cooking basics from his family's lu'au catering business. Steven Goldsberry's novels include Maui the Demigod, Luzon, Steven Goldsberry's novels include Maui the Demigod, Luzon, and Over Hawaii and his poetry has appeared in the New Yorkeand Over Hawaii and his poetry has appeared in the New Yorker. With more than 25 years of experience as a writing instrur. With more than 25 years of experience as a writing instructor, he's currently a professor at the University of Hawaiictor, he's currently a professor at the University of Hawaii, and speaks at numerous writing conferences, including the , and speaks at numerous writing conferences, including the Maui Writers Conference. Maui Writers Conference. Douglas Peebles has been photographing Hawaii and the South Pacific for over 25 years. His distinctive images appear regularly in magazines and other publications. Peebles has also authored 25 photo books on Hawaii, including "From the Skies of Paradise", a series of five aerial photo books of the islands. He works out of a studio in Kaneohe, Oahu.
 
Published July 10, 2002 by Hyperion. 288 pages
Genres: Cooking. Non-fiction

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Just let it rip...."" His philosophy is to ""build a dish"" with fresh ingredients as the foundation, adding marinades, then pastas, rice or vegetables as the ""walls and roof"" and finally, the sauce to bind and ""decorate."" While chapters cover various meat and vegetable side dishes (and even ...

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Hawaiian chef and restaurant owner Choy (Sam Choy's Island Flavors) brings to the table his island tales and food with this delightful new volume.

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